[PDF.02td] Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

[PDF.io69] Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

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 | #3736280 in Books |  2000-02-15 | Original language:English | PDF # 1 |  10.50 x8.25 x.50l,.80 | File type: PDF | 122 pages

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This manual explains water activity in foods and shows why commonly held ideas about free and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable.

The authors emphasize the physical chemistry...

You can specify the type of files you want, for your device.Moisture Sorption: Practical Aspects of Isotherm Measurement and Use   |  Theodore P. Labuza. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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